Last year Russell was asked to go on a week long business trip the month Emmett was to be born. I said “HECK NO” and thankfully they pushed it back a month. Not so thankfully I had a c-section and was still terrified of being home alone with the baby when he left. I was so distressed as we got closer to the day he would be abandoning me with a one month old while it still hurt to do many many things… But my dear sister-in-law whom I love so dearly and am incredibly grateful for gleefully offered to stay with me for the week. Oh my gosh. That girl saved my life. She is my hero. I love her so much. I literally took full advantage of her the entire time she was here. I had to. Emmett was still waking up every couple hours all night so I was dying not having Russ around to help out. But Corinn was incredible. I’m telling you. She made me every meal, every day. Stayed up late keeping an eye on Emmett so I could rest in peace for a couple hours. She changed diapers and clothes, helped give baths… I was so spoiled, I have to admit, having her leave and Russ return was really hard on me. Since Russ works and that left me doing everything on my own. He was just there to help at night… Which is wonderful, but not the same as having someone caring for your every need all day AND night when necessary. But I survived, the baby survived, Russell survived. And now, he’s almost one. It’s incredible how every day can feel like an eternity but in the end the time just flies by.
There is a point to this story :). While Corinn was here waiting on me hand and foot she asked me if I would like her to make us some parfait’s. I was like “heck to the yes! I love parfait’s”. I’m picturing the pristine layers of yogurt, fruit, and granola like what you get at McDonald’s. Instead she hands me a cup full of thick, creamy, purplish I don’t know what with some granola sprinkled on top. She explains that she used to work at a smoothie shop and this is how they made parfait’s. They just blend everything together until you have a cup of creamy deliciousness… Seriously, this stuff is good. So she made these “parfait’s” almost daily while she was here. They are easy. They are delicious. They are awesome. So now I share what I like to do when I make my parfait’s now. Which Emmett happens to LOVE as well by the way. Snarfed it down this morning. We were supposed to share, I only got a few bites :(.
- 1 c. plain greek yogurt
- 1/4 tsp. vanilla
- 1 tsp. sweetener of choice (my favorite is honey)
- 1 c. frozen fruit (we love blueberry’s and almost anything! Mangos, strawberries, raspberries, etc…)
- 1 tsp. granola
- Place all ingredients except granola in blender (we use a magic bullet but any blender will work great). Blend until all ingredients are incorporated and parfait is a smooth consistency.
- Sprinkle granola on top and serve.
I seriously LOVE breakfast sandwiches. I would eat one everyday if I could find a way to make them healthy yet still fantastically delicious. Which sometimes you can, but they do tend to take more time and effort to make. I’m sure there’s a very clever way to make them in advance and store them in freezer but ahhh… I’m not one of those people who actually plans that far ahead. Maybe someday I’ll give it a try! Let’s me honest though, an unhealthy little sandwich full of cheese and bacon or sausage and a crispy yet gooey fried egg on a fresh bagel… Yeah. Can’t beat that. Mmmm… Salivating. This morning however, I decided to mix things up a bit. After some online research I felt pretty confident in my ability to make a truly stellar breakfast sandwich that is at least a bit healthier and doesn’t take an especially long time to make. I have an 11 month old. I don’t have time to make and eat things that take more than 10 minutes to do both. I just don’t. And man. I moaned on my first bite and almost didn’t get a picture because I ate it so fast… Not because I HAD to, I WANTED to. It turned out THAT GOOD.
Veggie-full Breakfast Sandwich
- 1 egg
- 1/2 tsp. cream
- dash olive oil or butter
- salt and pepper to taste
- cheese of choice, I used Feta
- vegetables of choice, I used:
- 1 small mushroom, sliced
- 1/4 tsp. leek, sliced
- 1-2 tsp. spinach, roughly chopped
- 2 slices of whole grain bread
- 1 clove roasted garlic, optional
- 2-3 slices of tomato
- 2-4 slices of avocado
- hot sauce, to taste
- Whip the egg in a small microwave safe bowl. Add cream, oil or butter, and salt and pepper. Whip once again.
- Add in the cheese and vegetables, stir to combine. Place in microwave for 90 seconds.
- While preparing the egg, toast the bread. Spread butter and garlic clove on bread. Add tomato and avocado slices to bread. Top with egg and some hot sauce. Enjoy!
I used to think hummus sounded absolutely disgusting… Because it was healthy. I had no idea what it was, I just knew that people who were healthy ate it, therefore it must be gross. So I never even tried it until a couple years ago. And now? I LOVE it. It is SO good. And there are so many delicious things that can be dipped in hummus. We enjoy cucumber, celery, bell peppers, and pita chips in particular. You can buy pita chips but they are especially delicious when they are homemade. I found a wonderful recipe here that I simply tweeked a bit. Although I can’t remember what I did in the slightest… Maybe someday I will! 🙂 Seriously, everything homemade tastes better. ESPECIALLY hummus. It really is so much tastier fresh. I don’t know why, it just is. I have experimented with different flavors and have found some really tasty hummus recipes. If you like chipotle peppers you should try this Smoky Chipotle Hummus recipe. It is super delicious, one of our favorites! But I think my absolute favorite is still just the classic hummus. Which is super easy to make. We have tried a bunch of different recipes but I always end up tweeking it until it tastes just right, nothing I have found is perfect, so let’s see if I can remember exactly what I did… This may be edited in future as I make it again.
- 1 can chick peas, drained, rinsed, and *peeled
- 1/3 cup Tahini
- 2 Tbsp olive oil
- 1 lemon, juiced
- 1 clove garlic (I prefer **roasted)
- 1-2 Tbsp. fresh parsley
- sprinkle of crushed red pepper, optional
- salt to taste
- water, as needed
- Peel the chick peas and place in food processor.
- Add rest of ingredients, except salt, to the food processor and blend until smooth and creamy. Add the salt in small increments until it suits your taste. Add more olive oil and/or water to thin out if desired. Add more seasoning’s as needed.
*To peel the chick peas simply pinch the chickpeas between your thumb and forefinger, with the pointy side facing your hand. Squeeze the chickpea and the skin should pop right off. Make sure you’re aiming the chick pea into a bowl or the blender so you don’t lose it :).
**To roast garlic, preheat the oven to 400 degrees. Cut about 1/4-inch from top of garlic to expose tops of cloves. Place garlic head on a sheet of foil and drizzle 1 1/2 tsp olive oil evenly over top of garlic. Wrap foil up around garlic and roast 35 – 45 minutes until golden brown. Remove from oven and allow to cool.